Pam's Spinach Salad Sammich

Pam Ellingson

By
@wmnofoz

Another Sammich Challenge has stretched my concept of salads. I love Spinach salad with the hard cooked eggs, bacon, mushrooms and sweet and sour dressing. Why not make it into a sandwich? Here's my take on a Spinach Salad Sandwich. :)

I have pics, but just changed to the new Windows 7 Operating System and do not have all my programs reloaded. I will post my pics as soon as possible. :)


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Comments:

Serves:

2 to 4 sandwiches

Prep:

20 Min

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

6 to 8
hard cooked eggs, peeled and chopped
1/3 c
bacon bits
1/4 c
celery, finely chopped
2 Tbsp
mayonnaise
2 to 4 Tbsp
sweet and sour salad dressing (recipe below)
salt and pepper to taste
1
bag fresh spinach
4 or 5 medium
fresh mushrooms, sliced thinly
1 or 2
radishes, sliced thinly
4
7 to 8" flatbreads, or pita pockets
additional bacon bits as garnish

Directions Step-By-Step

1
Hard cook the eggs, cool, peel and chop. Place in a medium mixing bowl. Add bacon bits, celery, mayo and dressing, and mix together. Taste and adjust salt and pepper to taste.
2
Wash and pat the spinach dry, slice mushrooms and radishes.
To assemble: Place a handful of spinach leaves on flatbread or in pita pocket. Drizzle with a little dressing (or you can toss the spinach with some of the dressing before using). Spoon in about 1/3 to 1/2 c. of egg salad and top with sliced mushrooms and radishes. Sprinkle with bacon bits for garnish.
3
Dressing

(This is my sister's Poppy Seed dressing which I used without the toasted poppy seeds.)
Makes a large batch so cut it in half if desired.
In a food processor place 1/2 c. sugar, 1 tsp. dry ground mustard, 1 tsp salt, 1/3 c. cider vinegar, 2 Tbsp of onion juice or finely grated onion. Pulse together until sugar is mostly dissolved. Turn on processor and slowly drizzle in approximately 3/4 c. vegetable oil, (Not olive) and continue processing until thickened. (For Poppy seed dressing, add 2 Tbsp toasted poppy seeds and pulse on and off a few times to distribute) Store in refrigerator for up to 3 weeks.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy